Creepy Foods People Ate Throughout history

Victorian England was a strange strange place it was the center of the largest and most evil empire to ever exist the British in theory could have plundered its colonies for nothing but the most delicious foods instead they ate some horrifying things and plenty more bland things and if today's diet supplement offerings seem crazy just wait until you hear what the victorians at to a weight loss if you're eating food right now Then you need to stop well welcome to nutty history here are some foods you could expect to encounter in Victorian Britain imagine craving a

nice meat dish in Victorian England but work has been hard to come by meaning that you have to cut cost there's good news your local butcher has a huge cut of meat for a super low price but there is a catch the meat comes from an animal that died of a disease like ringworm or Tetanus do you risk eating this meat called broxy this Was the choice that many poor people in Britain had to face as it was a time long before food safety standards farmers and butchers were free to sell broxy meat from an

animal that had died of something nasty and contagious in the present day thankfully we can only imagine how this disease meat tasted there was probably a lot of variant after all ringor and tetanus are very different kinds of diseases some of it probably tasted very similar to normal Meat if it was cooked well but can you really cook away the thought that your meat comes from a filthy unhealthy source and let's face it would the meat have been cooked well even today the British barely season their food technically broxy was any meat that came from

a diseased animal but the most likely source of broxy was sheep as sheep were especially vulnerable to disease in Victorian England you might be wondering how the victorians could Risk eating something that had a high likelihood of containing parasites but it's not that surprising when you consider what the victorians ate to help their [Music] diet fat diets are nothing new you might think that KO or 52 is a crazy way to try and lose weight well these diets were nothing compared to the tapeworm diet this diet was just as disgusting as the name sounds to

be fair to the Victorians it was pretty easy to follow the tapeworm diet you didn't have to eat tapeworms three times a day or or anything like that instead you took a pill that contained a fertilized tapeworm egg then you waited for it to hatch in your stomach and hoped that your new belly buddy would eat up much of the food you ate before your body could digest it then when a Dieter had reached their target weight all they needed to be done was to get rid of the Tapeworm some people took more pills to

do this but others tried to lure the tape worm out of the body such as by placing a pint of milk nearby each orifice waiting for the worm to inspect the drink and then you would yank the worm out what in the entire and while this diet started in Victorian England it still exist in some form today in fact the website Healthline has a medically peer-reviewed article that warns people that ingesting tapeworms Could cause considerably more harm than good please listen to this 21st century advice if you're considering giving the tapeworm diet a try in

modern times s some people refuse to eat ve because of what the calf has to go through before it's slaughtered well in the Victorian era an entirely different kind of calf dish divided people boiled calf's head this dish would often serve as the centerpiece of large feast in Victorian England because What could be more appetizing than having a baby cow staring at you from the dinner table there were also a number of popular ways to make boil calf's head for example one method involved boiling the whole head then take taking out all the bones and

then baking it another method specifically instructs people to leave the skin on but to scrape the hair off after 4 minutes of boiling many recipes also call for removing the calf's brain and Using that meat to create another tasty dish it's also absolutely possible to make this dish today if you know where to look after all to make ve you have to kill a calf meaning that there are calf heads laying around somewhere sure they're not sold in supermarkets and butcher won't be publicly displaying calf heads but if you ask them they'll probably sell you

a calf head at a very reasonable price okay this is definitely the least Disgusting food on this list in fact if you were serve this dish in the present day your biggest complaint would be that it was Bland there were not many vegetarians in the Victorian era which might be surprising to you considering you just learned about boiled cf's head but there were some and they had very little little to work with most of the time they just had to make vegetables that were available as the centerpiece of their meal cabbage pie perfectly Highlights this

there are no prizes for guessing the main ingredient in cabbage pie but many recipes show that a little more flavor was added to the dish by including onion leak potatoes and cheese these ingredients would have been boiled and then mashed together before going in the pie meaning that the final pie would have tasted like it had been filled with baby food the big downside of this dish is that it was mocked among Victorian meat eaters in fact the author of one British newspaper article dating back to 1893 pondered if there could be such a thing

as a cabbage pie eating prize fighter if it's a choice between a slice of cabbage pie or a slice of diseased broxy meat what would you pick a couple who married in the 1860s could expect to have an average of six children over the course of their their marriage to make so many babies these couples likely needed some kind of aphrodesiac oysters have been considered An aphrodesiac since the time of the ancient Greeks so the wannabe horny Victorian couples just Chow Down on oysters to get busy right not quite without fridges oysters tended to go

bad quickly the only way to preserve them was to pickle them luckily for poor Victorian couples who wanted to make babies these pickled oysters were cheap sources from the time say one penny could buy you four oysters one British penny in 1901 the last year of the Victorian era is about the equivalent of $185 today that means that one individual pickled oyster cost 45 cents in today's money that's a better deal than oysters in today's restaurants many restaurants offer special deals for one oyster for $1 but then again those oysters are fresh so for the

guys who are trying to get lucky on a budget why don't you just whip out a plate of pickled oysters and wait for the magic to happen [Music] we know what you're thinking how can anything with a name like GRL be anything other than incredibly delicious despite the incredibly tasty name grul was one of the most basic meals of all time it's basically oatmeal but thinned out with water until it turned into something with the texture of slop gr was basically the go-to food for Victorian workhouses these workhouses were originally meant to be a solution

For people who would otherwise be homeless they would receive food shelter and basic Comforts in exchange for labor in reality the workhouses provided the bare minimum they could while working its residence for as many hours as physically possible gr's association with the workhouse has been immortalized thanks to Charles Dickens in the book Oliver Twist the title character is famous for requesting more GRL and being denied Lisa I want some more what yes when Oliver says please sir can I have some more he's asking for a sloppy gloopy water- down oatmeal and scenes like the one

where Oliver asked for food must have been played out all over British workhouses that's because many parishes that own the workhouses made it illegal for their residents to have second helpings of food the great news is that this meal is the easiest to replicate on the list if you're looking To indulge in some Victorian poverty roleplay to make the dish simply make 16 ounces of oatmeal and water it down with eight pints of water keep on Boiling this until it has the sloppiness level that you want all that's left is to serve it to your

family or whoever you think would enjoy the meal and yes some people suggest adding triel or all spice to make it more palatable but this really goes against the Victorian workhouse principle of less is [Music] more when British explorers returned from voyages they were Keen to share the incredible new discoveries that they had made food was no exception and one of the most prized Meats to come from this time was turtle turtle meat was considered to be especially delicious in soups but for most people in the Victorian era there was a huge problem demand far

outpaced Supply so chefs had to get inventive and make something that Would taste just enough like turtle soup to satisfy the masses the ingredients in mock turtle soup often varied and they were usually dictated by whatever the chefs could use at the time including beef oysters and ham but almost all mock Turtle dishes involve one ingredient that this video has already encountered calf's head these recipes generally revolve around boiling the calf's head but for longer than if it was being used as a centerpiece then chefs would use The water as a broth then they'd cut

off as much meat from the calf's head as they could and add that back to the water sometimes they'd add the brain at this point which would have been removed from the head before cooking m did any of these mock Turtle soups really taste anything like turtle probably not but the people were told that it did and that appears to have been enough for them who knows what they make of Linda McCartney or Morning Star Foods so what Do you think does Victorian era Cuisine increase your appetite tell us in the comments hamburgers mac and

cheese and pot roast for good or bad America has created its cuisine which is both appetizing and affordable for most people people however the same Cuisine had its Precambrian expanse when the cooks did too many experiments with the food and most of them were quite long wide swings and misses today at nutty history let's go back to the 18th Century to find out what crazy nutty dishes formed American [Music] food who doesn't love ham and bacon these two pork products can be categorized as America's national food but have you ever wondered what about the rest

of the Pig well apparently our ancestors were quite thoughtful about not wasting any food introducing pork scraps yep you guessed it right the scraps of pork were typically parts of The pig that we throw away and consider non- edible but for 18th century Americans nothing was forbidden when it comes to food organs Tails feet they would gobble at all pork scraps was a dish that consisted of scraps of pork cooked with cornmeal it was quite popular in Mid-Atlantic colonies and surprisingly the dish has survived the passage of time you might dismiss the notion of eating

pigs organs and tail as a necessity of the time but the dish Still exists pork scraps is a favorite dish in Mid-Atlantic States and somehow California as well in present times but now it goes by the name of scrapple so if you ever had that and wondered hm this dish has more texture than most pork dishes now you know [Music] why who would wouldn't eat Beaver uh yeah we kind of walked right into that one huh euphemism aside beavers are amazing and quite industrial animals we Know that they use their sturdy tail like a tool

to build their dens and dams but eating that tail isn't the first thought that would cross your mind as the fur trade boomed during the 18th century Beaver meat became a popular game for the frontier Hunters it's hard to blame those fur Hunters because Beaver was indeed furry and provided a good and easy source of protein out in the wild on another note who's keeping track of protein out in the wild Surprisingly some people do eat beaver tail today but in no circumstances would prefer it over other foods containing a lot of fat beaver tailed

is food eaten out of necessity by voyagers and Trappers squirrels were also considered a delicious meal among Frontiers but these bushytail rodents were not new to the menu squirrels were part of the European diet even in the Middle Ages and their descendants continued eating them even after migration commonly Squirrels were s hinged gutted tied up and then roasted but some fancy Cooks like to make pastries and pies out of them too and just to make it weirder the squirrel pie was served with a duck sauce sounds delicious doesn't it and if you think that is

the wildest pie the 18th century had to offer just keep watching to find out what we have next who remembers eels being a prominent gag in oldtime cartoons especially like popey the SA Sailor Man Uh no one guess we're getting too old for you huh but as much the thought of eating a slippery slithery half fish and half snake like creature which electrocute you like Pikachu might repulse you eels were a common kitchen ingredient in the 18th century the Colonials of New England states love to make pies out of them shockingly no pun intended there

the eels were caught using lobsters as bait today lobsters are considered a Luxury and an expensive meal but back then lobsters weren't so high on the Seafood menu lobsters were in fact considered the food of the low class workers and freed slaves prisoners and of course eels even though eels were eaten in many ways back then the pie was a fan favorite for some reason smoked eels is understandable to a degree but eel pie all we can hope is that it never ever makes a return no no no no that title card you read Wasn't

a typo you might be thinking we're going to talk about some very early version or iteration of the tomato ketchup but if ketchup and ketchup were related tomato ketchup would prefer English ketchup was a distant cousin that nobody talks about in the family in all seriousness English ketchup still sounded like a progressive sauce on paper sources say that the recipe of this sauce was inspired by an Asian Sauce which makes you wonder why they Would call it English the ingredients include mushrooms walnuts Anchovies and oysters that's a weird combination that could come with cautionary advice

to not try at home I mean who thought this was a good idea a lot of us have been a fan of Ninja Turtles in our childhood and would have dreamed about having them join us at a dinner table but would you prefer to have them on the dinner table seems like 18th century people were fans of The turtles too but not in a similar way turtle soup was a popular dish among the Posh and Wealthy Colonials and the rich at the other side of the pond that is Britain and France they shared the same

opinion traditional turtle soup was cooked in lots of butter and wine making it a very heavy dish perfect for lunch and dinner even today snapper turtle soup is an established part of the Philadelphia Cuisine but beware as ignorance in what turtle you use to make Soup can give you food poisoning or Worse salmonella ever heard of Roy S perel no how about that one weird turkey you once tried on a Trippy Thanksgiving dinner that you still regret yep we're talking about turd ducking turkey stuffed with a duck stuffed with a chicken now imagine the same

awful dish with 17 layers of bird inside it this awful Russian doll version of perception had to be made with an exact order of birds starting From the inside it went like this warbler bunting Lark thrush quail lapwing Clover Partridge Woodcock teal Guinea foul duck chicken pheasant Goose turkey and lastly the giant bustard woo that's a lot of [Music] birds now you all know the Frankenstein story a crazy scientist tried to sew up parts of various dead bodies to create his own pet monster the novel by English author Mary Shelly was written in the Early

19 century and maybe this 18th century dish could have served as inspiration in mythology cockatrice is an abomination of a monster that has the head of a rooster the wings of a bat the body of a pig and the tail of a lizard the cooks of the 18th century decided to emulate this mythical Beast by sewing the top half of a boiled rooster to the bottom half of a suckling pig and then the creation will be stuffed and roasted certainly the inventor of this not so Appetizing dish didn't care why they shouldn't when they could

good the dish had a slightly different name from its mythological counterpart and was called cockatrice let's just feel relieved that they left out the wings of a bat and tail of a lizard certain honorable mentions must be made before we end this appetizing video with a list of desserts Cox Al was an ale Brew with a crush boiled rooster Badgers were used as pork substitute and obviously the most Popular ones roasted male sheep genitalia and roasted cat one of the most desirable and expensive desserts of the 18th century was chocolate mixed with Amber grease what's

amber grease you may ask it was an expensive and Elite additive people added to their dishes in the 18th century this is quite interesting as this substance Amber grease looked like a stone felt like Wax and smelled like Marine feces why you ask did it have Such a peculiar odor well because Amber grease was in fact dried vomit of a whale and for some reason 18th century Americans found the combination of vomit of a sea mamal and chocolate quite rich and delicious I think I threw up in my mouth a little and those who could

not afford this lavish Delight resorted to having a Cal's foot or their after meal sweetness because what could be tastier than a cow's offsprings feet Cal's foot jelly Was created by the gelatin that would appear when boiling the hoof originally it was believed that Cal's foot jelly was good to heal sick people thankfully medicine came along and calf's foot jelly was long gone from the menu however if you enjoy eating jello today you are eating gelatin derived from boiling various animal bones and skins how willing are you to try these amazing 18th century food Trends

and do you think we missed any other interesting Ones tell us in the comments and do not forget to like and share the video Egypt with its Majestic pyramids is among the top travel destinations today but let's go back in time to see what Egyptians were fed to build these breathtaking pyramids d due to the geographical location of Egypt the Nile River flowed through the ancient city allowing for the farming of crops and livestock trade between countries also allowed Egyptians to enjoy a multiethnic Cuisine so among All the ancient civilizations Egypt ate better than most

did but this doesn't mean that all food was fingerlicking good today on Nutty history we'll show you some pretty weird or some would say gross food choices ancient Egyptians made the kind of food and the amount that people ate in ancient Egypt varied depending on their wealth and social position now because of that peasants and enslaved people had a limited diet Usually it consisted of fruit vegetables fish meat and sometimes even something exotic however being rich or not Egyptians would enjoy the delicacy of a rodent filet could you imagine catching a mouse in your attic

to actually eat it M sounds delicious not only did they eat the meat from the mouse prepared in various ways but there is also evidence of using it for medicinal purposes too to be precise ancient Egyptians use mice as a food treatment to cure as it is Believed to be called excess salivation in children so to conclude a mouse a day keeps a saliva drool away if your pallet was not feeling the rodents next on the menu we've got hedgehogs no not not Sonic the Hedgehog we bet you're wondering though just how they could do

that a people of Egypt were familiar with two species of hedgehogs the desert Hedgehog named the parinas ethiopic and the long-eared Hedgehog named the hamus arus their importance to ancient Egyptians is figured through the fact that they made Hedgehog amulets and painted images of them in some Old Kingdom tombs speaking of images they were usually represented in hunting scenes or as an offering even in the form of a hedgehog ship with ships having an image of a Hedgehog's face on their hulls an example of this ship was discovered at t ibraim a wall in 1993

all in all there are interpretations that a hedgehog was a symbol of rebirth Or in other words rising from the dead it is believed that it is because they Retreat into their dens that are underground when there is hardly any food and they reappear when they sense food but this all didn't stop ancient Egyptians from eating them they were considered a wild game and were actively hunted to be ready to cons assume it is assumed they were coated with clay and baked in the fire the use of clay is also assumed because it would adhere

to The spikes and once cracked open it would remove the spikes with it too try to rise from the dead after that but you know we still can't wrap our heads around how someone could do this to a hedgehog I mean they're just so cute when we think of pigeons today we imagine them leaving a present on our newly washed and Polished cars oh the rage many of us today think of them as dirty Urban pest but could you imagine eating one pigeon keeping itself is a Tradition that is even older than ancient Egypt evidence

of pigeon husbandry are references found in Mesopotamian copor tablets and hieroglyphics that are more than 5,000 years old so back in ancient times pigeons held an important role for ancient Egyptians they were used as Messengers by the Egyptian Army and as an announcement of the arrival of incoming ships to get to the point not only did ancient Egyptians build pigeon Towers and breed them for domestication purposes in order to use them to carry messages but also to eat them as well some may say they lived a purposeful life back in the day the traditional dish

that is still eating today is called hamam mashi and it consists of a pigeon stuffed with seasoned rice or cracked wheat and then fried in butter or grilled make mine lemon pepper please the samean killing two birds with one stone sounds kind of appropriate here Pelicans are large water birds that mainly eat fish now Nigel the Pelican from Nemo would disagree on that one but rumors say they taste like oily fish to be precise people say they taste like fish that's been left out too long hm a bird that tastes like fish yucky fish e

at least one would assume such a thing considering how much fish they eat you are what you eat right perhaps ancient Egyptians taste buds were were slightly different than ours or shall we say Limited because that does not sound tasty at all evidence says it did not stop them and they indeed enjoyed Pelican meat and their eggs which also tasted rather fishy how they prepared it though is unfortunately not exactly documented although it is suggested to cook them longer in order to diminish their peculiar taste if you are not a fan of the smell of

fish imagine the smell of rotten fish pretty traumatic if you ask us well Ancient Egyptians ate fish Plenty of Fish lots of fish obviously because they had the Nile River right under their nose as you can tell these guys well they really like fish they ate it in any way possible one of those ways is called fesk it is a traditional Egyptian dish that originates back to ancient Egypt where it was found sealed in jars in Egyptian tombs Fess it consists of fermented dried and salted fish as if fried fish doesn't sound bad enough in

Short fermentation is a process of chemical change that happens with the help of microorganisms because of the process of fermentation fesic has horrific and for some even a life-threatening equation now tell us who gagged on this one or better who didn't now just to be clear beware of fesic today there have been cases of poisoning reported every year because of an incorrectly prepared dish and its symptoms include abdominal Cramps constipation nausea vomiting or pay attention even death life-threatening indeed and not just a smell so you adventurous opportunistic Foodies watching this yes you we suggest you

think twice before implementing that YOLO attitude with this one unless you have a Death [Music] Wish imagine being force-fed in order for your liver to get plump and juicier for someone to consume did that make you Uncomfortable well for thousands of years there's been the practice of fattening geese or Ducks its origin can be traced back more than 4500 years it was the fresco painting discovered in an ancient Egyptian tomb that proves the history of this procedure ancient Egyptians noticed that there was something delicious about the liver they ate from geese and ducks at the

time of them preparing for migration poor things it seems like the joke is on them Instead of a long journey through the sky they travel through the intestines at least their liver did anyway they achiev that by gorging themselves at that time of the year the time before migration which creates a big surplus of fat on their liver quite interestingly enough it was a natural instinct they know they need that energy stored so they can live off of it during their Journey because hey who goes on a trip hungry unlike us they don't have Backpacks

with snacks in them to take for their flight so by observing that phenomenon ancient Egyptians tried to replicate the pr process now according to history books Egyptian slaves were the first who forc fed figs to the geese and there goes the freedom of choice today as a huge part of French culture the method is called gavage it is a process of feeding the duck with a tube and then massaging its neck to assist with swallowing inhumane or not that's The question we just hope they did and still do it [Music] gently Egypt is Loc on

the African continent during ancient times the climate pretty much resembled that of today it was only the area close to the Nile river that was inhabited because the country was filled with sand deserts and the climate was dry and hot with a minimal rainfall woo we got thirsty just reading that now due to weather Conditions people of ancient Egypt had difficulties keeping meat fresh and uh edible for extended periods you see once the animal was slaughtered they had to either consume the meat immediately or somehow preserve it for later use usually with lots of salt

but because of the lack of refrigerators and hot climate they had a harder time doing it especially the poor so if they happen to be late in eating or preserving the meat but decided to eat it anyway despite it Being not so fresh ooh imagine the smell it is believed they used lots of different spices and even more salt because they had to cover the smell and The Taste the moral of this little history lesson is to be thankful for Oliver Evans because he was the inventor of the first refriger gerator in 1805 now tell

us have you tried any of the food mentioned or are you willing to try any tell us in the comments and don't forget to like and share the video A lot of us picture Native Americans eating turkey squash and corn with the pilgrims on Thanksgiving but the reality is that Native American diets have extraordinary variety and have for Millennia food played and still plays an important cultural role for Native Americans when it comes to Ritual and spirituality and a lot of it just seems tasty from highways of kelp to the first North American sausage to

a mangle like fruit you'd never guess grew on the East Coast here's what the Native Americans [Music] eat simol alligator wrestling the simol tribe of Florida is the only Native American R CRI to never have signed a treaty with the US government they're known as the unconquered because of this but after successive Wars with the government that lasted into the 20th century they were pushed farther and farther into the Everglades and farther and farther into Alligator territory the seminol have been hunting alligators for thousands of years long before Europeans ever made it to the continent

one of their alligator hunting techniques is called fire hunting from a canoe one Hunter would take a burning torch and thrust it into the eyes of an alligator while his partner would put a spear through it if you couldn't blind and stab the prehistoric Floridian Beast you might have had to wrestle them alligator Wrestling was a pretty important part of 7 old culture it was a way to capture them and then breed them a better more sustainable option than just stabbing him with a spear while they were being blinded by a torch once the alligators

were caught they traditionally be taken to the Cook House a race platform with a high roof made of bark or reads similar to the houses they live Liv in called chickies they'd expertly butcher the gator paying special attention to the Tail meat and the ribs since Gator meat tends to be tough they'd often tenderize it by pounding it with a hammer from there there were a few ways to cook the meat they would roast it over a fire or fry it up in a pan or even braze it in a stew you can find all

kinds of alligator recipes these days a lot of them inspired by the seminol by the 1900s seol alligator hunting morphed into what can only be described as a tourist attraction Europeans driving down to the Fast developing Florida coast would see seminal people struggling with 10 to 15t dinosaurs on the side of the road and want to stop and take the 1950s version of a selfie as the years went on it morphed into a whole industry of people paying to see Native Americans dressed up in traditional garb fighting alligators for sport instead of sustenance tiswin booze

from corn and cacti down in South America the Inca made something called chicha a beer made From fermented corn that was used in ritual Ceremonies for Millennia go down to Cusco today and you can still buy a bottle of it at the market but less is known about the ritualistic practices and uses for alcohol in North America but the preo the Apache and some other tribes seem to be making their own versions of chicha of North and there's evidence they were doing it long before Columbus ever came to the Americas let's think about it this

way if you have a Surplus a stockpile of something like wheat or corn eventually some of it's going to spoil a lot of cultures kept their stores of grain or corn in clay pots in these humid and warm storage conditions the grains would often come into contact with Airborne yeast that would end up fermenting the sugars in the wheat or corn and voila beer oh beer agriculture is said to have popped up independently in a few different places there's still debate on if and when There was any overlap but Mexico and Central America was one

of those independent regions where the earliest evidence for Agri cultural practices dates back 7,000 years it figures in that with all the corn they were growing someone along the line figured out how to turn it into booze the Apache a Native American tribe known for their nomadic lifestyle across the southwestern us also have a history of producing tiswin a weak fermented beer That most likely evolved alongside the development of agricultural practices in the region they would take maze kernels and submerge them in water until they sprouted a little and then mash them up sweeten them

with mosquito meat flour or Soro syrup and then left to ferment in clay pots the tono Odum tribe in the Sonoran Desert would make their tiswin from the Soro Cactus The Towering sometimes 30 foot tall Cactus you see in postcards of Arizona they would pick up The fruit of the Saro in June dry it boil it down to a syrup then stick it in a clay pot until it was time for their Soro Festival when they would take the serrup mix it with water and let it ferment into their own version of tiswin a tiswin

that was more like a wine H wonder if that's even good the use of tiswin and ceremonies and rituals among these tribes predates European colonization back in 2007 800 year old pieces of pottery from an ancient preo Site were found with distinct traces of tiswin tiswin was used in blessings and prayers to ancestors and Spirits it was used in important rights of Passage and in healing ceremonies as a way of purification Navajo tacos if you saw this what would you you think some type of taco right maybe from Mexico or South America this is actually

a Navajo creation maybe a bit tricked out and taco likee than the original though the story behind Navajo Fred Bread is a fascinating and tragic one known as do dentl Gaz or something close to that in the Navajo language fried bread is made from a couple of simple ingredients and deep fried making it look a bit like a taco shell so the recipes you'll find online that look like flat tacos pil with beans and guac and other techmech style f hair the origins of fried bread are intertwined with the history of Native American reservations and

challenges faced by Indigenous communities the creation of fry bread is connected to a painful period in Navajo history known as The Long Walk of the 1860s during this time the Navajo people were forcibly relocated from their ancestral lands in what is now Arizona and New Mexico to BOS Redondo a reservation in Eastern New Mexico this forc migration resulted in limited access to traditional food sources and the imposition of of government rations Which included flour lard and salt the ingredients in Fred bread using the ingredients they had available to them Navajo women basically invented fried bread

as a way to feed their families they combined flour lar salt and water to form a dough which was then shaped into discs and fried in hot oil or lard the result was a simple and versatile bread that people could eat in tough times fried bread quickly became a staple in Navajo Cuisine and spread to Other indigenous communities across the United States as well it adapted and evolved to reflect the cultural and Regional differences of each tribe and who doesn't like a good taco so there you go it's really fascinating how food and diet is

connected to culture and migration traditional Native American Cuisines have had deep spiritual significance they've been practical reactions to Injustice you know some foods like kelp might have been a key Reason they came to North America in the first place and of course A lot of them have simply been delicious Viking milk and European in contact did the Vikings make some Native Americans Sick by giving them milk according to the Nordic Vinland Saga they might have and I bet you never heard of this one in the Saga a group of Norse explorers led by Leaf Ericson

landed in North America in a mysterious place called Vinland during their Exploration they came into contact with the local indigenous population whom they call srings the exact identity of these indigenous people is a bit of a mystery but many think they must have been Native Americans in part one of the Saga the Vikings established a trading relationship with the scalings part of that trade included milk the Vikings brought over with their cows the scrin Apparently marveled at this new white liquid if in fact they were Native Americans living on the northeast coast of North America

then they most likely didn't have any domesticated animals so no milk the natives drank the Exotic liquid their new neighbors gave them but the problem was they were lactose intolerant the ability to digest any kind of milk other than and your mothers when you're an infant is a biologically inherited trait a trait that the Vikings and a lot of Europeans had but one that the Native Americans didn't so they got Sick and blamed it on Viking witchcraft or if not witchcraft then Viking bad intentions the Native Americans attacked the Vikings and there were a lot

more natives in North milk could have contributed to the fact that the Vikings were not able to stay longer in the new world sick angry scalings could have driven them out after a well-intentioned drink gave them stomach cramps paa America's Secret fruit what if I told you there's a fruit that grows all Along the east coast of the US the taste as if a mango had you know what with a banana and a lime you might be surprised to learn that the tropical tast and result can be found growing on trees in the woods of

Upstate New York or Georgia or Missouri imagine a band of Native Americans wandering somewhere on the East Coast a couple thousand years ago they've identified a lot of plants that are good to eat and a lot of ones that were fatal blueberries delicious holly Berries we Bob ate too many of those and he's no longer with us it's late August and this band stumbles Upon A Grove of medium-sized trees with this fruit the size of a hand in shaped like a big limma bean one of the natives cuts open the Fruit and takes a whiff

it's like nothing he's ever smelled before one taste and he's hooked the pawpa might be the most delicious fruit you've never heard of often referred to as the poor man's banana or the custard apple The pawpaw has a tropical taste that resembles a mix between mangoes bananas and a splash of citrus and it wasn't brought to the east coast from somewhere more tropical it's native to the region and its range even extends into the Midwest the pawpaw tree is a smallest tree that grows in under Story Forest and moist well- drained soils it produces big

greenish yellow fruit with a custard-like texture which are harvested in late summer and early fall Native American tribes have a long history of eating paaw with evidence of his consumption dating back thousands of years the Native American tribes Sue and Os ate them the IRA would mash them up and make little cakes the pawy even had a pawpaw month marked off on their calendars despite its Rich history and unique flavor paw paaw still remain a mystery to most people including the people who live in places where the fruit could literally be grown in their Backyard

so go and check your backyard after this video still there's a growing interest in recent years among some Farmers to cultivate and promote paw trees for their unique fruit local communities and farmers markets in areas where pawpaws naturally grow have become popular places to find paa and in doing so reconnect with a forgotten indigenous past kelp Highway one of the most important foods for Native Americans might have also Been part of the reason why people came to North America in the first place seaweed snacks might be pretty popular now but nearly 16,000 years ago seaweed

could have really been all the rage the Pacific Northwest is home to massive underwater kelp forest this kelp can grow up to 175 ft tall and it provides a home for a whole slew of marine animals like fish shellfish seals and Otter kelp itself is super nutritious and people all over the world have been known to Eat it the question is did Native Americans migrating from Siberia eat it as they travel along the coast in small boats before there was an ice free Corridor along the baring land bridge proponents of Co coal migration Theory argued

that early human populations AKA Native Americans could have used kelp and the marine life had nurtured as they migrated South along the coast from Siberia they think these populations may have developed seaf fairing skills Constructed simple boats and navigated along the coastline using the kelp forest as a navigational Aid and as a source of food during their Journey one key piece of evidence supporting this theory is the presence of early archaeological sites along the Pacific northwest coast and further inland one of the most compelling sites is Cooper's ferry in Idaho where spear points have been

dated to 16,000 years old about 3,000 years before there was an ice free Corridor for people to walk across into North America Cooper's Ferry is on a river that feeds into the Columbia river which feeds into the Pacific Ocean farther south there's also an archaeological site called Monte Verde in Chile which dates back around 14,500 years these sits indicate that humans were present in the Americas earlier than we thought and if couldn't have walked over Coastal migration might have been how they did it and kelp likely Helped feed them along the way what other cultures

eating habits are you interested in let us know in the comments and don't forget to like And subscribe French monarchs and nobility are remembered as perhaps one of the worst ruling classes in history and that is saying a lot as the majority of the French population starved the French nobility lived lavish lives and ate some of the most Exquisite foods to exist King Louie otherwise known as the Sun King was so fond of extravagant and Rich dishes that he would make an exhibition of his dining welcome to nutty history and today let's peek inside the

court of versailes to find out what they were serving in those fancy dinners called the Grand coair the desire to Peak into celebrity life is not something that's started on television in the 90s but it goes centuries back Louis the 14th the Sun King was famously known for his eating And he was so proud of his appetite that he would make a spectacle out of it the grand Co was a ritual in which the king and queen ate their dinner in front of members of the public and the grand Co was not called grand for

no reason the menu consisted of a huge collection of 20 to 30 dishes according to his sister-in-law princess Palatine the King had an insatiable appetite I mean he could eat four bowls of soup a whole pheasant and a partridge and a large Plate of salad and then two slices of ham plus mutton aou with garlic a plate of pastry all followed by fruit and hardboiled eggs woo do not go in there man this must be like having Thanksgiving dinner at Mama Joe's every other night no wonder Louis the 14th died immensely overweight and had his

left leg turned gangrenous e truffles are considered a luxury Delight because they're hard to find Frustrating to grow and impossible to store for any length of time but they also are mind- bogging delicious and aromatic which makes them worth it however there was a time when French Aristocrats would not eat them over their dead bodies as truffles grew in the ground the elite did not consider them worthy of the upper class dinner tables and shun truffles calling it peasant food but then it all changed with Louis the 14th love of all kinds of Food coach

truffles became an important part of dinner and even Marquee de lvoa included them in his banquet of 1690 only a year after that Francois masilo one of the star Chefs of Vera revolutionized already delicious Croquettes by stuffing them with Truffles and cream cheese bone Appetit if you are hungry and you want to dine in you might want to make reservations cakes pastries and suets are all delicious treats on their own But when they were made for the French royalty they had to be more than just desserts when Louis the 15th married polish princess Marie linsa

she brought the famous polish Chef Nicholas stroer alongside her TOs sigh Nicholas introduced France to the Baba cake and the whole Royal Court went Gaga over Baba what was his secret ingredient you might ask you are asking aren't you he was soaking those otherwise standard cakes in the finest of Wines the 18th century brought a new craze for delicate Foods among the aristocrats and the many layered MIAA became common among Royal dining pastries consisted of multiple layers of not only cake but jams and creams were quite trendy back then while Louis the 14th was in

love with food his successor Louis the 15th was Infamous for chasing women according to his sister-in-law his standards were so low that anyone would do for him Provided she is a woman on the contrary there was Queen Mary linsa devoted to developing and enriching the French cuisine according to her sweet tooth one of her inspirations turned into a dish is B Arena which translates into a queen's bite broken down it essentially is a safer pastry with chicken and mushrooms she was also responsible for bringing mering to France a dish which was a favorite of her

daughter-in-law Mary Antoinette as well M mering please Don't ask me to share Louis the 15th mistress Madame pomidor was dining on a bird's stomach somewhere and she was not alone when it came to eating quirky the cookbooks in that era consisted of weird foods which were a fat back then French Elites in the 18th century love to shock their guest by serving novelty Foods just to get a reaction they would cook bizarre combinations like chicken and lamb bladders and Goose liver filled with fat What in the entire chicken ficacy is going on there imagine you

sit down to eat dinner and there's a baby cow snout poking from the dish at you or you were hoping for oysters when you heard they are serving seafood and instead snail's rubbery cousin Winkle slithered its way onto your plate M tasty this weird trend of the 18th century is why today French's Cuisine proudly serves pigs feet an oxis tongue as exotic and decadent food there's a lot of pigs Going around in wheelchairs because they can't walk because they ate their feet someone say tick tock real perhaps the world is lucky that the French didn't

have Tick Tock back in the day or else who knows how far that ridiculous Trend would have [Music] gone Mary Antoinette had a bit of a sweet tooth she too brought a chef like her mother-in-law when she arrived at the French Court from Vienna however her Chef was no pastry chef he was a chocolate Chef her love for chocolate was hardly unique but given that chocolate was a treat reserved for the wealthy she enjoyed it quite exclusively the chef came up with many now famous chocolate concoctions for Mary Antoinette but nothing beats the delicious hot

chocolate with orange blossoms it might sound weird but surprisingly it is noted to be quite refreshing but Mary wasn't the one who Introduced France to delicious succulent luscious chocolate oh oh that credit goes to Anne of Austria queen of Louis the 13th and mother to the Sun King the Sun King himself was responsible for making consumption of chocolate popular among Parisian nobility and turned chocolate into habitual feature of versa's Cuisine Mary Antoinette's father-in-law Louis the 15th also preceded the Queen's love for hot cocoa he was so fond of it that He would not even wait

for servants and go to the kitchen to make it himself his Mistresses yeah he had more than one shared his fondness of chocolates as well the king truly believed in the aphrodesiac powers of the tasty treat and he fed his lovely ladies a lot of desserts to get some hot lovely relations Mary was not just fond of chocolate she's also responsible for making Don Peron a known name among the champagne connoisseurs shall we propose A toast her New Year's balls were incomplete without bottles of Don Peron champagne Mary threw dinner parties and let's just say

they were the craziest parties the world had ever seen so what do you think if you could go back in time would you party with Mary Antoinette let us know in the comments now go eat something and thanks for watching nutty history food and culture are inseparable and happen for Millennia food has shaped Trade routes it started Wars it helped bring peace ingredients have been matched together in ways the maddest of matad scientists would raise an eyebrow at here's some of the strangest food that didn't quite conquer the world in the way rice or potatoes

did but had an impact on the entire world in their own right 100-year old egg anyone how about a whole goat stuffed with rocks psychosis induc honey that helped to feed the Romans are you hungry [Music] yet Century eggs China has a long Rich culinary history one of its strangest dishes has a name that does that history Justice the centry egg isn't for the gastronomically unadventurous around 500 years ago it said a farmer stumbled across some duck egg sitting in a muddy pool that happened to be mixed with slake lime or calcium hydroxide when he

cracked one of the eggs open he found That it was basically hardboiled except that the egg white took on a translucent jelly looking amber color for whatever reason he decided to take a bite he was hooked immediately it was Savory with a distinct Umami flavor that was almost meaty and he needed more the farmer went on a mission to replicate the process first he coated some duck eggs or quail eggs with a mixture of that slake lime and water he probably didn't know it at the time but the alkaline coating was Essential for raising the

pH of the eggs and kicking off the preservation process once coated he wrapped the eggs in a layer of rice straw which allowed air to circulate around the eggs while preventing contaminants from entering he then stuck them in a clay pot and filled it with a mixture of clay and water sealing them in he let them sit for a couple months and voila the Sentry egg was born the technique has been replicated and honed ever since Sentry Eggs are delicacy in China and while it doesn't take 100 years to make them they certainly look like

they could be that old mad honey when the Greeks and then the Romans tried to invade the people along the Black Sea Coast of bottom day Turkey they were met with a secret weapon that they didn't see coming honey in ' 67 BC General Pompei led a Roman army into the kingdom of pontis LED at the time by mithradates IV it said that just before Pompe and his army approached the key City mythra's men lined their path with Juicy bits of honeycomb hungry legionnaires gobble the stuff up and soon they were hallucinating they were sick

they were falling down they were dying mythra's men came through and routed the tripping Romans almost 400 years earlier a Greek army led by zenapin of Athens was traveling back along the Black Sea Coast after winning a battle against a Persian army when They stopped near the city of trapzone they found some beehives filled with honey and sat down to have a feast again hallucinations vomiting disorientation zenfan wrote later that the Persian army caught up with the tripping Greeks and took out 1,000 of them while they were debilitatingly high the honey the Romans and Greeks

ate is called mad honey for obvious reasons there are different types of mad honey around the world but this one is only found in the the Black Sea region of Eastern Turkey it's made when bees pollinate certain rododendron flowers that contain a neurotoxin in their nectar eat a bit and you'll feel a slight buzz and maybe some hallucinations eat too much and you could die you can still buy the stuff if you're ever in Northeast turkey but it'll cost you it's the priciest honey in the world at $166 a pound plus tax there is always

tax first ever hot Chocolate morning Christopher columb returned to Europe after his fourth trip to the Americas in 1502 he brought a bunch of stuff back with him among the bags of gold and silver were some strange beans that nobody thought much of just a few decades later they' become one of the biggest culinary game changers in European history they even changed Christian doctrine the Aztecs considered cacao beans Divine they were the physical manifestation of ketok they Even used them as money when the Conquistadors came through they were not too excited about about the cacao

drink they were given which was usually mixed with chili imagine that chocolate and chili but in 1521 ernan Cortez brought the drink to Spain added some sugar and gave it to Charles the it was a hit chocolate Grinders or Mandos started grinding up the beans into a paste and making a thick cocoa drink monks and Monastery started making and consuming The stuff it became such a hit that it sparked a major theological debate in Christianity about whether drinking the chocolate drink violated fasting rules Catholic Cardinal Franchesco Maria blano maybe a chocolate lover himself finally gave

a definitive answer in the 1600s decreeing once and for all that liquid does not break the fast thick hot cocoa became All the Rage among European aristocracy women in church drank it to keep themselves awake during long Sermons it became so common that the Catholic Bishops started Banning it from inside holy walls of their churches garam the great putrified fish guts don't seem like they'd make a good sauce I mean they don't seem like they'd make a good anything I mean no I I'd rather not thank you but a fish concoction that's as extinct now

as a dinosaurs actually helped shape the Roman Empire garam was kind of similar To the fish sauce that's still hugely popular in many Asian Cuisines it was made by fermenting the guts of small fish like anchovies or mackerel with salt in huge Vats the fish guts were layered with salt and left to ferment for a few months as gross as it sounds the fermentation process allowed enzymes and bacteria to break down the fish into a Savory liquid garam was the most popular condiment around in Roman times it could be eaten straight as a dipping Sauce

or drizzled over dishes it was also a common ingredient in Roman recipes adding depth and Umami flavor to stews and sauces gam was so popular in ancient Rome and demand was so high that it helped Drive the creation of major trade Networks throughout the Empire coastal cities like Pompei and AA were built around fisheries and fish processing factories dedicated to the production of the fermented fish guts in a way you could say the Romans built Their Coastal Empire by following the migration patterns of anchovies and mackerel it also helped that they had one of the

fiercest and well-trained militaries in history and I'll tell you right now Augustus loved the stuff birds nest soup p a cliff in the Mountain somewhere in China there's a man poking around at a bird's nest he's risking his life to get one of the most valuable and sought after Foods around but he's not looking For an egg to make into a Sentry egg he wants the nest itself bird's nest soup is made from the nest of swiftlets these small knife-like bird secrete a sticky gel-like substance from their salivary glands to build their nest would basically

amounts to their spit then hardens when it's exposed to the air and forms the nest structure once the nests are harvested and hopefully the man on the cliff doesn't Plum into the Afterlife the bird's nests are cleaned And soaked in water to soften them up and remove bits of feathers the soften nests are then simmered in a gentle broth often chicken or clear soup until they become tender and translucent bird's nest soup has a long history in traditional Chinese medicine and it's considered a valuable tonic it's thought to have quite a few health benefits including

helping with digestion and boosting the immune system but wow it's expensive Only the rich can afford the strange soup one famous lover of the Swift spit was emperess Dowager CG who effectively ruled China from the late Ching Dynasty into the early 20th century apparently she ate the delicacy on a regular and even stockpiled bird's nest to make sure she had a steady supply deadly but delicious there are certain plants and animals that can end our lives pretty quickly if we eat them you can imagine a Hunter gatherer talking to his friend warning him not to

eat that mushroom because it killed his Uncle Frank last week yet some toxic foods have been eaten anyway one of them is the puffer fish or Fugu in Japan the Japanese have been eating the highly toxic Fugu for Millennia their bones have been found in cements from the jolman period that date back 2300 years there was definitely a point early on when people didn't know how to prepare it properly which meant For lots of people it might have been their last meal but the fact that people kept preparing it and figured out how to without

dying meant that there was probably a pretty serious food shortage at some point and if you're left with little to eat except a toxic fish then you either adapt or perish Fugu contain a lethal neurotoxin that doesn't have any known antidote the neurotoxin accumulates in the liver ovaries and skin but if you're skilled enough to Carefully remove all that you're left with a delicious sushi delicacy that's high in protein it's thought Fugu was originally used for medicinal purposes but during the hon period which lasted from 794 to 1185 it became a staple at the dinner

tables of the elite class in Kyoto however in the early 1600s the Tokugawa shokut made it illegal to prepare the puffer fish it was basically one of the earliest versions of a Food and Drug Administration type decree Saying this is not fit for consumption when the Magi restoration rolled around towards the end of the 1800s Japan started regulating Fugu more you now have to go through some pretty rigorous training to get a license to prepare Fugu in a restaurant all that effort certainly pays off for the restaurant goers though the presentation of some Fugu dishes

is mesmerizing and The Taste is really really really wait a minut I got one more really Good Mongolian baug the Mongols had more than a few victories along their way to conquering nearly the entire Asian continent and to celebrate gask Khan was known to throw lavish Banquets and Chow Down on one of mongolia's long meany culinary traditions Mongolian armies travel light cooking pots were heavy and too burdensome for an army that prioritized speed and efficiency over comfort so they often had to prepare their food in More creative ways BG was one of those ways the

Mongols usually cook whole goat marid or whatever other animals they had around while they were traveling to different regions throughout the step China and Eastern Europe first they would split the animal open and remove the organs which they' prepare separately then the Mongolian butcher would carefully remove the meat cut it up maybe add veggies if they had any available the skin and fur of the animal Was carefully left intact and then the meat is stuffed back inside the carcass along with hot Stones the whole thing is then spit roasted over the fire cooking the animal

from both the outside and the inside no pots necessary the goat or Marmet became the Crockery feeding what would become the largest contiguous land Empire in history was no small task and the efficiency of bodok was a key part of helping the Mongol armies gallon from the Mongolian step into China the Middle East and Eastern Europe thanks for watching what other bizarre food traditions do you want to learn about let us know in the comments and don't forget to like And subscribe for more nutty history what do soldiers eat what did soldiers eat these are

some questions that many fans including myself W answered horse milk and meat bread and protein bars thicker than a brick mummified cows and literal dog food food These are actual foods that were either part or all of the military ration Provisions over history we live in a time when science has made food more available long- lasting and more delicious than ever and we must thank armies worldwide for the advancements in food preservation culinary Innovation food packaging and bioengineering but to make this possible what kind of sacrifices did men and women of the military have to

make and no the dog Food wasn't one of those sacrifices but we're going to talk about that later welcome to nutty Productions and this is what food was was is and would be like in armies around the world I guess I'm in when do we eat what your hurry all you get to now is beans Army food is no longer a matter of beans and guesswork since the last war nutrition has become a science and our army quartermaster Corp uses that science in planning Army Meals Napoleon bonapart is considered one of the finest Generals in

the history of mankind now some would argue that kuster was the best General except for you know that Little Big Horn thing Napoleon had a strong belief about the connection between food and success he's famous for the saying a military marches on its stomach yet several historical records anecdotes and one journal from a Napoleonic foot soldier proved that Napoleon's men had to pillage or buy Their own rations now let's be fair about this it is also quite possible the quote was actually said by Prussian Monarch Frederick the great decades before Napoleon was born whoever May

have said to quote it does have a strong impact on the philosophy of modern armies across the world when soldiers go out into the field today they carry tiny miracles of modern bioengineering not the weapons in protective gear even though they are wonderful Innovations in Their own way I'm talking about MREs or the meal ready to eat a soldier needs about 4,000 calories to complete their duties and training in a day without costing too many taxpayer dollars on top of that they need this much food and lightting E to carry packaging that is still edible

after days and days in the hot sun or in flooded rivers or on cold [Music] mountains they can't take a Gourmet Chef with them but thanks to a lot of sciency Tricks and techniques they can take quality food everywhere in the form of an MRE and when I say Gourmet it is not always the fanous kind of food but the people who made it possible have done their best to accommodate the cultural and geographical Taste of ious countries around the world with the second world war came the sharp realization that a man in the Army

is as good as the food he eats came to the new thinking that if The Army needs balanced feeding so too to the workers that with new food limitations arising out of the war the question of proper feeding demanded serious attention Australian armies are able to take their marites and vemite tubes everywhere in the world no matter where and for how long they're deployed Spanish soldiers they still get to eat oral squids with green beans and ham German soldiers get rye bread with Goulash Estonian armies enjoy chicken Pate with their ration packs and Italian soldiers

love to have a shot of graa a great base to par teeth because who doesn't like to feel a little buzz before performing the most stressful and intense job in the world and then there is a certain incident of dog food being distributed to their soldiers but let's not get distracted all of this became possible because of MREs they were first delivered to the US Army 1981 in dark Brown outer bags now the technology has been evolving ever since allowing the storage of more and more kinds of food in small packets that soldiers can carry

and keep with them during active duty tucked away in a small army base in na Massachusetts is a large industrial kitchen but it's not there to manufacture food it's there to develop the meals that fuel soldiers on battlefields anywhere in the world and with the arrival of the internet these Brown Bags of food or MREs are no longer a military secret you can now buy them on Amazon put a camera in front of you and record yourself eating them to upload reactions and reviews on YouTube and not just videos US soldiers and Veterans maintain ranking

pages and forms and Vlogs dedicated to MREs now according to these rankings chili and macaroni or chili mac and chili and beans happen to be super popular among active soldiers and Veterans alike in fact the M craze on the internet has gone out of the bounds of reality and people are now coming up with their own themes for MREs such as rations for apocalyptic scenarios where zombie contagion has run over the world and every man is fighting for their own lives so if there's ever a case where you find yourself fighting World War Z or

Humanity depends on you as you are The Last of Us during the Dawn of the Dead you know where to look to keep Yourself fed while fighting for survival in a future Zombie Land to survive the Night of the Living Dead just pop one of these sustainable ration bags open and each of them will have enough food to keep you fed for 24 hours as they say don't fight a zombie on an empty [Music] stomach one soldier described the experience as the entree heats up I sit back and help myself with the pepperoni combo snacks

the corn bread and the Vegetable crackers with cheese bread afterwards I eat my entree [ __ ] fire Southwest style beef and beans or simply a beef stew are also another popular choice among American troops this one seems like an underappreciated gy because it's not widely popular but those who like it really appreciate it for its consistency and then there is the country Captain's chicken now that is the most coveted M it's so much desire that in fact it could be Considered contraband in the military people have jokingly offered each other services to trade their

MREs for their colleagues country Captain's chicken they're willing to give their own food along with a dubious proposition for that one so let me try some of these MREs without the indecent proposition of course now this is what a pack package of an M looks like it comes with two dinners this one has little stew the other is beans with tomato sauce now Also included in the pack is a peanut butter pack a strawberry jam pack a strawberry Pop-Tart two packs of crackers a shortbread cookie a fig bar a bag of seasoning a spoon and

a napkin right now I'm going to try the lentil stew doesn't look very appetizing but let's uh let's see what it's like H you know that's not really bad at all right this is not too bad I could be having fun with this I'm just Saying yeah okay now let me try the beans with tomato sauce beans and tomato sauce huh well let's see how this one goes let's see [Music] H not feeling this one this one tastes like the devil's ass I'm just going to say give it's not that good the lentil one yes

this one let me give it another shot [Music] here No I'll have the lentil though and I'll have a Pop-Tart on my own just saying not bad not the best but not bad but complaints about the food are a daily staple terrible it's all around terrible it's delicious it sounds good though it is good it's not good yeah on a scale of 1 to 10 how is it three or four you know Mr is sometimes get a bad wrap no I don't know that the sheer fact that there are clear favorites among both vets and

active Duty soldiers should tell you that not all MREs are created equal the Entre cycle in and out through the years but can include jambalaya pork chow and spaghetti side dishes range from fruits and veggies to trail mix bread and crackers come with peanut butter cheese or jelly desserts well that could be anything from brownies to cookies to pound cak drinks can be coffee juice or tea extras like condiments and seasoning are Sprinkled in as well but the variety is not just limited to contents there is a stark diversity in the taste as well now

when we told you chili and beans are considered the best M around we were talking about how popular they are among those who had to eat them these recommendations are from the End customer not some food scientist or a dietitian so keep that in mind when we talk about the not so popular MREs apparently there is one MRE that is Considered so Nast nasty that people compare eating it to a death sentence and no we're still not talking about that dog food yet from 1993 to 2000 the frankfurters beef menu number six was considered a

menu item that was perhaps created by somebody as Despicable and evil as Amy dun from the movie Gone Girl encased in an airtight plastic pouch these four hot dogs waked havoc on the bowels of the US service members everywhere so much so that the Soldiers christened them Four Fingers of Death don't ask these salty hot dogs came in a similar length to an average-sized human finger and usually popped out of their packaging with an unappetizing Brown pinkish sort of liquid as if they were giving you the finger the MRE would also have a packaging of

Western be as a compliment hoping that soldiers could create an Ambiance of an authentic weekend barbecue even when they were in the Barracks but in reality the cook meal was so detestable that it earned its own entry in the Urban Dictionary according to most who have tried it along with a reviewer on YouTube The Four Fingers of Death was a complete disaster package even the fudge bar included as dessert was rated of horn the western beans were soaked in a tomato sauce that was mediocre at best and the apple jelly with crackers was the only

redeeming factor of this m there's really only Been one other M that came this close to being universally hated among the servicemen and women they call it the vomelet the M's Infamous nickname was actually a portmanto of its real name veggie omelette those who ate it said it had all the flavor of Co scram an eggs and all the texture of dried paper mâché a food that is surprisingly avoided at all cost by military personnel is reported to be beef enchiladas now usually beef dishes are favored but Enchiladas are shockingly an exception to this rule

the strange texture and flavor have been cited as a reason why most service members would try to barter it off for something something they could stomach at least and enchiladas aren't the only beef item among MREs that were widely unpopular the dehydrated beef and pork patties that were in circulation about three decades ago wait that's not the 80s that's the '90s Man I'm getting oldo anyway not to Sidetrack these dehydrated patties required rehydration and the directions for it were no less complicated than a science experiment conducted by a junior high school student the plastic bag

in which the Patty was stored had to be filled with water and then it had to be put out in sunlight or something until it looked ready to be eaten what I'm going to do is not to dry to the total dryness right to the semi moist stage But shelf still shelf stable and this is different from freeze drying oh yeah freeze drying you have no you cannot do that you have to either dry it totally or otherwise you're going to spoil but the microwave because it's the uniform drying it's is possible to dry uh

to the stage but again these Foods were still meant for human consumption and not dogs yes we're talking about literal dog food can hands no matter how good food preservation processing and packaging Have become over the years especially in the last century history has witnessed a fair amount of belly aching from all generations of soldiers but this story is a little different Russian troops were fed dog food earlier this year to save money it's being claimed labels reading premium quality beef covered up the real K9 destined contents according to this video footage shot by a

whistleblower egole matveev says he was ordered Dismissed after posting a video on the internet alleging widespread corruption in the interior Ministry forces in Spring 2011 major eigor medve posted photos and videos online revealing that the cans of Premium quality beef being served to troops posted in the eastern city of V Visto were in fact cans of dog food plastered with bogus labels the interior Ministry denied major matveev's accusations and for his troubles the determined whistleblow was stripped of His rank for maltreating his superiors along with being sentenced to four plus years in prison since then

nobody involved in the incident has talked about it or even if the dog food was any better than the human food unrepentant and rule book in hand he reads a serving Soldier finding illegal use of army property or improper spending of its finances or misuse of its weapons inadequate storage conditions and other factors that could damage the interests Of the Russian Armed Forces has the right to appeal to the Regional Court the authorities or public bodies in September 2018 food Engineers accomplished a massive feat they added a special Pizza to the 24 available M options

now Pizza is love pizza is life we all cherish pizza and so do people who sit on the front lines so Pizza M inclusion has been considered a genuinely good move to raise morale and battle something called meat fatigue and And that got me thinking what could have been the Revolutionary pizza for armies of the [Music] [Music] Ancients Mesopotamians for example the early civilized who pretty much arguably invented agriculture had a very minimalistic approach to the military rations they gave their soldiers barley oil and Wool Wool were they supposed to eat it like noodles Egyptians

on the Other hand allowed their soldiers to carry whatever they could to the battlefield but like many other things about the modern world the term rationing began with the Romans they were the first ones who allotted a specific amount of food to every Soldier it was the purest example of necessity is the mother of invention because a Roman legion consisted of more or less 5,000 men and to feed such a large army in the days with minimalistic Preservation and pretty much no Refrigeration meant they had to cook dozens if not hundreds of animals to meet

the calorie needs of the Cavalry and infantry as well this was a problem until the 20th century Romans also punished their insolent Soldiers by replacing wheat with barley in their rations and Romans along with their successor the byzantines had soldiers carry hand Mills to grind their grains and probably make paima Mongols ate Their horses Washington's Army had to rely on in bomb beef which was basically a mummified cow without the rappings and during the first world war there was a huge shortage of nitrate fertilizers with not many other options to exist so during the second

world war American GIS had two major types of ration C ration was meant for combat troops and the K ration was the less bulky version of the C ration that was initially developed for Airborne Regiments and Messengers there was also an a ration and a b ration and a d ration a ration was mostly fresh or frozen food that the military Cooks prepared in base or field kitchens and it was served in proper Army dining Halls B ration included canned and dehydrated food that didn't need to be refrigerated but also had to be prepared in

the kitchen by Cooks now the sea ration often called sear rats were designed for individual combat troops And consisted of pre-cooked food in 10 plate cans that open with a key the combat ration C which I have here a box is designed to take care of a man in combat for one day let me show you the contents of this box there are in total of eight cans three cans of basic menus for a each meal for instance corn beef hash meat and beans with tomato sauce hamburger with gravy and a can of fruit in

this instance pineapple now there are four other cans And they contain the following here matches cigarettes soluble milk coffee sugar a can opener toilet tissue uh chlorine tablets chewing gum and again of course a plastic wrapper initially officials calculated that sea rations would only be consumed for No More Than 3 days at a time and produce just three varieties the Dr ration was basically the earliest Proto type of a protein bar a heat resistant fortified chocolate bar intended to provide high energy in a Small package that soldiers could carry in a pocket but the soldiers

call them motor Breakers because they were hard to chew these rations designed to provide three meals and approximately 3600 calories each were almost universally unpopular later soldiers would get powdered drinks like lemonade and bullan and eventually they got sweet and cocoa K rations would include breakfast lunch and dinner with 4 o of meat and eggs cheese bread biscuits candy gum salt Tablets and a sugary drink there were also cigarettes a wooden spoon and toilet paper from 1958 to 1981 the US used mcis or the meal combat individual rations which were precursors to the MREs a

full ration could be bulky so troops often disassembled it taking what they needed on patrol by placing cans into socks that they could tie to their packs in Korea and Vietnam mcis were distributed to combat soldiers in a cardboard box which can contain 12200 Calories through a can of meat that could be ham and limma beans or a turkey Loaf a can of bread which could be crackers or hard tack or cookies and a can of dessert like applesauce or sliced peaches or maybe a pound cake but of all these items the heart tag bread

perhaps has the most interesting story behind it that goes back hundreds of years one of the Roman breads called buum which they borrowed from ancient Egyptians was in use until the 20th century in modern Times balum is known as the hardack bread and it's known for longevity and so governments everywhere began a new campaign for better feeding a campaign urged on by the needs of War asking the cooperation of managements to investigate the eating facilities of the employees and try and improve them asking the cooperation of the men themselves to take new note of what

they are Eating hardtech bread has an exceptionally long- lasting life if stored properly these bad boys can last about 25 years during the Civil discourse of 1861 to 1865 the Union Soldiers complained that the hard tag bread they were being fed was the leftover bread from the days of the Mexican war that happened 15 years before the Civil discourse during the Crusades the bread was known as the muslin Biscuit the golden AG Pirates Called it the Sea Biscuit and during the Great War it was known as the Moler Breakers because of how hard it is

supposed to be it is made with salt flour and less water than usual Breads and baked long enough that the moisture will evaporate and that hardens the bread to the point that it won't rot in the book combat ready kitchen which by the way is a great read author Anastasia Marx deetto mentioned that the going stale clock on freshly baked bread Begins the moment you pull it out of the oven it happens because of a starch called amalo strands of amalo Start Spreading all throughout a bread structure the moment it is pulled off heat making

the bread get harder and harder by the minute but amalo has a nemesis called amalay amales are enzymes that are usually denatured by heat as the bread cooks and that is why baguette feels like a razor on your gums if you eat it many days after in the mid 20th Century food scientists at Kansas State College discovered that we can artificially add Amal lasas that stand up to heat and that change the equation of food preservation forever the age old process that Grandmama learned from her grandma to give us our daily bread the staff of

Life only now we've made our bread better and even more hygienic small loaves take 30 minutes to bake and large loaves take 7 minutes Longer the amasis 2.0 here are enzymes that come from a heat tolerant bacteria and they keep the bread almost eerily soft and flexible giving it a longer shelf life because Kansas State's College research was funded by the US military their new bread made it into pouches and Military rations and eventually in the Supermarkets near you almost all bread and grocery stores today has bacterial amasis working to keep keep it squishy for

the long term You can also thank military research for packets of dry active yeast as well for this Marvel you ever wondered how a cheesec cracker can stay in its packaging for months without cheese drying out in the cracker losing its crispiness it's been made possible by keeping the levels of water activity the same for both items and not letting the water migrate between the two a moist food is a much friendlier place for bacteria and mold Than a dry one you can try it at home put some Bree and a brittle corn chip next

to each other and you can easily guess which one would give in first but a watermelon which is 92% water can also Outlast Bree by Miles so what gives apparently it's not the moisture content that determines the age of the food but rather how many water molecules are floating around un attached to anything else they are the spoiler alerts that spoil your food we all know that salt And sugar are natural preservatives but how do they work well I don't know oh I can find out by reading this right because salt and sugar tie up

the water molecules without making the food go dry but with pasteurization food scientists have managed to make modern food hostile to life that is microbiological life this is a huge leap from the 19th century when soldiers had to boil their maggoty bread and coffee to kill Vermin back in the day Napoleon's government Put a lot of resources and effort into developing food preservation one of their biggest achievements was canning but then back then they used sealed glass jars their efforts though paved the way to defined modern food as we know it today without all this

science we wouldn't have preservative free lunch meats fresh tasting juice and milk and avocados that stay green under their wrapper pretty much more than half of our supermarkets would be empty if it Wasn't for military rations so yeah even if Napoleon was only repeating what Frederick the great said he was correct and he made a significant contribution to the cause so thanks Napoleon and thank you for watching nutty Productions if you enjoyed the video make sure to like and share share to support our Channel And subscribe to watch more nutty videos [Music]